Sweet Pork


A love letter:


My dear sweet pork,


Of all the recipes I’ve tried, I love you the most. You are sweet but also spicy. Very warm. And generous. And so very versatile. Will you be mine?




3-4 lb. pork butt or shoulder roast

2 8-oz. cans El Pato tomato sauce (found in the Hispanic Foods section)

1 8-oz. can tomato sauce

2½ c brown sugar


Wrap pork in tin foil. Place in crock pot. Pour ½ cup water around roast. Cover and cook on low for at least 8 hours. Remove pork and liquid from crock pot. Shred pork, discarding fat. Mix tomato sauces and brown sugar in crock pot. Stir in shredded pork. Cook an additional 2 hours on low. Serve in tacos, enchiladas, chimichangas, on salads, etc.


Source: mmm…cafe

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